Ingredients

• 4 crabs
• ½ cup corn flour
• 1 cup cooking oil
• 1 medium sized onion-finely chopped
• 2 tbsp grated ginger
• 4 garlic cloves-grated
• 3 tbsp tomato chilly sambhal (to prepare it, stir fry the onion, garlic, tomato, red chillies, shrimp paste and make a paste)
• 1 tbsp oyster sauce
• 1 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp white wine
• 1 cup green/red bell pepper
• ½ cup onions cut into cubes
• ½ tbsp sugar
• 1 beaten egg
• Coriander sprig for garnish

Method

1. Using a large cleaver cur the crabs in half and crack the front claws.
2. Lightly coat the shells with corn flour
3. Heat 3/4 cup cooking oil in a large wok and cook the crab halves at a time. Carefully turn and hold the crab in hot oil until the shell just turns red.
4. Add the remaining oil to the wok and cook onion, ginger, garlic and chilli-tomato sambhal for 5 minutes over medium heat while stirring regularly.
5. Add the stock, soy sauce, and sugar. Bring it to boil and cook for 15 minutes. Return the crab to the wok and simmer, turning carefully in the sauce to coat it properly. Add the bell pepper, onion and beaten egg and cook for further 5 minutes on low heat.
6. Garnish with coriander.